so ive been curious as to just how hard making madeleines would be… and to my surprise it was extremely easy!

just very, very, very time consuming as i only have one small pan. (and i accidentally made a giant batch)

good thing its not hard to get rid of some extra baked goods 🙂

for this recipe, i used Ina Gartens recipe. however i opted out of using coconut. although i adore coconut, i wanted to try a simple vanilla flavor as my base since it was my first time experimenting with these little guys.

1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners’ sugar, if desired.

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i must say these cookies are just delightful 🙂

they can be eaten while lounging around the house or something as cute as a tea party!

You can leave them simple or you can dress them up with chocolate, sprinkles, coconut, etc.


Found these awesome looking brownies on Annie’s cooking labs blog 🙂 they look delish… Next project? Just maybe 🙂

annie's cooking lab

I have to admit that chocolate isn’t one of my favorite flavors. It’s not that I dislike chocolate, I definitely enjoy it when it’s with other flavors like in chocolate chip cookies or as frosting on a cupcake, but in general, you won’t find me reaching for a plain chocolate brownie or piece of cake. Usually when I bake something that’s chocolate-centric it’s because I’m making it for someone who loves chocolate. That was the case with these brownies, but I ended up loving them too!

The brownie base is dense, chewy and studded with chopped almonds. In my opinion, the best part of these brownies is the marzipan layer that sits between the brownie and chocolate glaze on top. The marzipan makes these brownies unique and a little fancier than plain brownies and definitely ups the deliciousness factor.

Marzipan Brownies


  • 2/3 cup flour
  • 2 tbl. dark or dutch…

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